Meat Snacks Made The Vermont Way
Craftsmanship and great flavor have earned us a fine reputation here in Vermont. As a result, dozens of farmers bring us meats to be processed. It is our mission and privilege to keep local meat processing available to all.
By keeping USDA inspected processing available to farmers, and by offering professional packaging and increasing the variety of shelf-stable products to make from their meats, Vermont Smoke & Cure® increases the opportunities for farmers to succeed. By keeping custom processing available for backyard farmers for meat sticks and summer sausage for their own use, we help keep alive the “backyard hog” tradition of food security and deliciousness.
We make delicious meat sticks and summer sausages from the hogs, turkeys and beef Vermont farmers bring us each year. From part-timers with one hog in the backyard to full-time farmers selling in farmers markets, to CSA (Community Supported Agriculture) customers and in stores.
Custom Smoking Services
For farmers wishing to bring us meats for processing on a custom (for home consumption and not for sale; made outside of USDA inspected hours, but using the same food safety protocols) basis, here are the basics:
- PLEASE NOTE: please call ahead to book an appointment. An appointment will be required until further notice.
- We’re located in Hinesburg, in the former Saputo facility, at 10516 Rte 116.
- Please call several weeks ahead to make a reservation and receive instructions about when to deliver and pick up.
- We’ll call you when the batch is complete to let you know it is time to pick up your meat sticks or summer sausage.
- Please email or call with other questions.
USDA Inspected Processing Services
If you’d like us to make meat sticks or summer sausages under USDA inspection, so you have the option of selling them anywhere in the U.S.A, please email firstname.lastname@example.org, or call (802) 482-4666 x4. Please note that we are open for deliveries and pickups during 8-4:30 Monday through Friday.
Below are lists of area livestock processors that can slaughter and butcher your hogs:
USDA Inspected and Custom Slaughter and Butchering:
Over The Hill Farm, Benson, (802) 537-2811
PT Farms, St. Johnsbury, (802) 748-8323
The Royal Butcher, Braintree, (802) 728-9901
Sharon Beef, Sharon, (802) 649-1859
Vermont Livestock Slaughter and Processing, Ferrisburg, (802) 877-3421
Westminster Meats, Westminster, (802) 722-3133
Sources for State Inspected or Custom Slaughter and Butchering:
(These may be state inspected. Not USDA inspected.):
Bryan Adams, Passumpsic, (802) 633-3031
Blayne Hill, Fairlee, (802) 333-4718
Buxton’s, Orwell, (802) 948-2049
R and B Custom Cutting, Barton, (802) 525-4988
Rup’s, Brandon, (802) 247-4570
Tim Ward, Vershire (802) 685-2109
How to Find Us
10516 Rte 116, Hinesburg, VT, in the former Saputo Cheese facility. Our front door faces the single remaining milk silo. Our receiving and shipping doors are at the back of the building, by the galvanized steel platform (receiving) and the two new dock shelters to the right (shipping).